Mother Mary's Creamy Veggie Soup
By
Julie Tholen
@Juliebaby52
1
I love this soup!!! It is a great way to use those frozen veggies from your garden or if you don't garden, you can use store veggies or whatever is in the fridge!!
Rating:
★★★★★ 1 vote
Serves:
2-4 or however many you adj the recipe for!
Prep:
15 Min
Cook:
30 Min
Ingredients
- 1 c
- of each veggie: corn, green beans, peas, and diced potatoes & carrots (fresh or frozen)
- 1/2 c
- each of diced onions & celery
- 1 can(s)
- 8oz evaporated milk
- 3 c
- water
- 1/4 c
- flour
- 3 tsp
- butter
- 1 tsp
- of salt
- 1 dash(es)
- pepper - to taste
How to Make Mother Mary's Creamy Veggie Soup
- 1dice potatoes, carrots, onions and celery - these will be sauted
- 2in a heavy pan, melt butter, add diced veggies and saute. When onions are translucent, add flour and stir for about three minutes, you are making a "veggie" rue.
- 3combine veggies, evaporated milk and water into a good size pot (if you are using frozen veggies you do not have to thaw them, just decrease the water a bit)
- 4add seasoning and bring to a boil; reduce heat and simmer for about 30 minutes
About Mother Mary's Creamy Veggie Soup
Course/Dish: Cream Soups, Vegetable Soup
Other Tag: Quick & Easy
